Here's a tidbit for you: On Sunday, Americans will eat 1.25 billion chicken wings, and consume an average of 1,200 calories, according to Wallethub.com a personal finance site. Pizza Hut and Dominos will sell 29 million slices. But back to the wings. If you're going in, you might as well go all in. So we asked Robert Quintana, chef and author of Wing It! Flavorful Chicken Wings, Sauces, and Sides, to share two recipes—each on opposite ends of the heat spectrum. He not only did that but served up additional Super Bowl inspiration: Toss back a bottle of Sierra Nevada Pale Ale as you chow down. The beer coats the mouth, without being heavy, and will compliment the intense flavors of both recipes.

And calling all vegetarians: Quintana says you can swap out the chicken for cauliflower.

Score.

Buffalo Hot Wings

Heat Index 9 out of 10Serves 6Allow 2 hours preparation time.

Don't be freaked by the long ingredient list. "The sauce is only a once a year proposition," Quintana says. "But bragging rights go on for the whole year!"

FYI: Quintana advises you may want to use gloves to prepare this seriously spicy sauce to avoid contact with sensitive areas. And PS: your diners may thank you if you give them a bit of lip balm before biting into these.

Ingredients:

2 1?2 pounds chicken wings, cut at the joint and rinsed in cold water

1 tbsp salt

3 tbsp butter

1 clove garlic

2 tbsp cayenne pepper

1 tbsp whole pequin chiles (Quintana says you can cut this in half to bring down the intensity)

12 oz V8 Spicy Hot Vegetable Juice

1?4 cup chopped pickled red jalapeno and carrots (La Casteno brand)

1 tbsp Sriracha Hot Chili Sauce

1?2 tsp salt

3?4 tsp smoked salt

1?4 cup ketchup

1 tbsp tomato paste

3 tbsp Tabasco Pepper Sauce

1?4 cup Tabasco Habanero Sauce

1?4 cup white vinegar

1?8 tsp pepper

1?4 tsp celery seeds

Directions:

Place the wings in a large bowl and add 1 tbsp salt; toss to coat. Let the wings brine for 2 hours in the refrigerator.

Remove wings and dry with paper towels.

In a medium saucepan, heat the butter and garlic, letting the butter brown on low temperature.

Preheat deep fryer to 260 degrees with the recommended amount of oil for your machine. Cook the wings slowly for 12 minutes. Move wings to a plate and heat the oil to 375 degrees. Place wings back in oil and crisp the skins for 4 minutes.

**Alternatively, you can skip the frying and bake the wings at 350 degrees for 35 minutes. The wings should reach an internal temperature of 165 degrees.

Move wings to a bowl and toss with as much sauce as you desire—or you can serve the sauce on the side so your guests can add as much heat as they want.